Another week, another home baked peach confection. I have a deep rooted sweet tooth and I feel a strong gravitational pull towards flour, sugar, eggs and butter. Baking it. Eating it. Writing about it. Cakes and pastry - oh how I love to bake thee. Especially in times of great annoyance. Such as this week.
My computer has decided that it would rather die than suffer through the rest of this season of death (aka Australian Summer). All my photos have disintegrated into the ether. Music, recipes, movies, holiday snapshots all gone. Oh, the rage that followed was epic. Thankfully I have a couple of recipe posts hidden away for a rainy day but not having funds for a new computer means blogging will be very interesting (read: a pain in the ass) for the next few months. Please be patient with me. I am posting this right now from my iPhone.
Making pastry seems to be a meditative process for so many. It is satisfying. Making rough puff pastry is my introspective affair of choice at present. I went through a tarte tatin phase a few years ago. I was making two or three a week. They are simple, tasty and so appealing. Caramel fried fruit sitting atop a bed of airy golden puff pastry - what more could you want? One of my past housemates was the progeny of apple growers. He would present me with bulging bags of green bauble apples the size of my face and request "that upside down caramely pie thingy" and I would more than happily oblige. I loved the origin story of this humble pie too - a mistake turned masterpiece. Attempting to find more uses for our glut of stone fruit this year I swapped out the apples for our white peaches and I think I prefer it.
Peach Tarte Tatin
- 120g caster sugar
- 20g butter, roughly chopped
- 3 thyme sprigs
- 1 sheet of good quality butter puff pastry (store bought or homemade)
- 9 ripe peaches, halved, stones removed
- Cream, to serve
- Preheat oven to 200 C/392 F.
- Heat the sugar in a large frypan (I like to use cast iron) and swirl occasionally until melted and caramelised. Add the butter and thyme and swirl to combine.
- Add the peaches, skin-side down and remove from heat.
- Cut the pastry to a round circle, slightly larger than the top of the pan. Place the pastry over the top of the peaches, tuck in the edges carefully and quickly.
- Bake in preheated oven until pastry is puffed and golden (15-20 Minutes).
- Cool in pan for 5 minutes then invert onto a plate. Serve with cream